Description
A rich and creamy mushroom risotto with Parmesan cheese, perfect for a comforting Italian meal.
Ingredients
Scale
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth, warm
- 1 cup white wine
- 2 cups mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until tender.
- Stir in Arborio rice and toast for 2 minutes.
- Pour in white wine and cook until absorbed.
- Add warm vegetable broth, one ladle at a time, stirring until absorbed before adding more.
- Continue until rice is creamy and cooked through (about 20 minutes).
- Stir in Parmesan cheese and season with salt and pepper.
- Garnish with parsley if desired and serve immediately.
Notes
- Use warm broth to maintain even cooking.
- Stir frequently for a creamy texture.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
Keywords: creamy mushroom risotto, easy risotto recipe, Italian comfort food, Parmesan risotto